Cuttlefish in parsley Ingredients: fillet of - olive oil parsley - 500 g of - cuttlefish (frozen) - 4 cloves of - garlic - 2- shallots - 1 tablespoon of - white wine (optional).
Utensils: 1 blender, 1 citrus press, 1 frying pan, 1 wok, 1 frying pan,
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Defrost the cuttlefish in the microwave (if frozen).
Phase 2
Meanwhile, press the garlic and chop the shallots.
Phase 3
Put a drizzle of olive oil in the Wok (or frying pan) over high heat.
Phase 4
Brown the shallots when the oil is hot, add the cuttlefish, brown and let the rendered water reduce.
Phase 5
Add the garlic and parsley and a little water, cook while stirring, add salt and pepper.
Phase 6
Add the white wine, let reduce.
Phase 7
For more sauce add water and reduce well until you obtain a slightly thick sauce.
Phase 8
Serve with plain white rice (preferably basmati).
Utensils: 1 blender, 1 citrus press, 1 frying pan, 1 wok, 1 frying pan,
Total time:
20 min
Preparation:
5 min -
Cooking:
15 min
Phase 1
Defrost the cuttlefish in the microwave (if frozen).
Phase 2
Meanwhile, press the garlic and chop the shallots.
Phase 3
Put a drizzle of olive oil in the Wok (or frying pan) over high heat.
Phase 4
Brown the shallots when the oil is hot, add the cuttlefish, brown and let the rendered water reduce.
Phase 5
Add the garlic and parsley and a little water, cook while stirring, add salt and pepper.
Phase 6
Add the white wine, let reduce.
Phase 7
For more sauce add water and reduce well until you obtain a slightly thick sauce.
Phase 8
Serve with plain white rice (preferably basmati).